The Bubbles with exotic fruit / SilikoMart Cloud

January 23, 2017

18.4K views

2 minute read

A year ago I made a few cakes with my silicone moulds for the article in Spanish SoGood pastry magazine. This cake was among them. You can imagine my surprise when they decided to put it on the cover! Also I showed it to Italian company SilikoMart and they wanted to put this mould into mass production. They called the cake Cloud. This video is the creative process. I was using 3DsMax and Rhinoceros, also Cura for my Ultimaker 3. A year ago we used some handmade 3D printer and now for the video we printed the bubbles again with Ultimaker. Also for the video I used my first original silicone mould. Now everyone can buy the same mould at SilikoMart stores all over the world. By the way, you can find the recipe there. I’m so happy that a lot of professional and famoust pastry cheiefs make this cake! Also you can buy the other my moulds at my site.

To cover the bubbles with glaze I use spray gun and neutral glaze 80C. You can cover the cake with thin layer and make the bubbles smooth. I like this glaze, it is not sugary, wonderfully keeps on the cake, and even if you touch it with your finger on the surface it will not be visible. But in the refrigerator it can dries when it is on a cake.

Neutral glaze:

Heat water with sugar, dextrose and glucose at 40°C/104°F. Add the NH pectin and the rest sugar mixed together, add the citric acid and then bring to a boil for 3-4 minutes. Allow to cool. Keep in fridge. Before using heat to 80C and pour through a sieve into the spray gun. For use without a gun is enough to heat the glaze to 40-45C. The glaze may not look perfect right after the covering, be patient, the glaze covering will become smooth.

Dextrose can be replaced by sugar, but the result will be different, the glaze can be sweeter and another consistency. Pectin can not be replaced. I use pectin Sosa. It is also very important to what ingredients you use, each time changing the pectin, glucose, cooking time, you will get different results: the glaze can be too liquid or vice versa is very thick. It is necessary to choose the best ingredients and temperature. If the frosting is thick, do not be afraid to add water. In general to cover a cake with the spray gun, you can use ready-neutral glaze, but you will need to choose the desired temperature.

13 comments

Hi, my name is Thomas, I am working for a French TV channel called M6, on a daily programm named « Toque Show » with the famous chef Norbert Tarayre, devoted to cooking, with recipes, quizz, and news, to be broadcast before lunch. Would you allow us to use photos, for free, in our show (Cake heart and this one https://www.instagram.com/p/BEMEpbXktRU/ )?

Hello, My name is Mirko,
I am a senior university student looking into 3D designs in general. I was wondering, how do you make these molds hold the cake?
I mean do you bake them while in the mold? can you please explain that to me? How can the mold take so much heat?
If possible, I would like a conversation with you please.
Email me if you agree and are available. I would very much appreciate it.

Hello Mirko! These silicone moulds are for freezing. Although you can try to put them into the oven but there is no reason to do this. I put the cream into the mould and freeze it. When the cake is completely frozen, it is easy to unmould it without damaging the edges. Just use a good freezer!